A super nutrient dense slaw full of color and texture. The earthiness of the raw vegetables is softened by the tangy, light, zesty vinaigrette.
This slaw creation is an old favorite refreshed with a light shallot vinaigrette. Carrots, purple cabbage, and curly kale are each separately pulsed in the food processor until minced. A vinaigrette of shallots, red wine vinegar, dijon mustard, and olive oil is drizzled over the slaw and tossed to coat with a generous seasoning of salt and pepper. Simple. Delicious.
Step by Step Guide to Making Kale, Cabbage and Carrot Slaw
Prepare the Base:
- Rinse the kale thoroughly and pat dry. Remove the tough inner ribs and chop finely in a food processor, pulsing a few times to get the right texture.
- Prepare the cabbage by removing the outer leaves, halving it, and chopping finely in the food processor.
- Peel and chop the carrots into 1″ pieces and pulse in the food processor until finely chopped.
- Combine kale, cabbage, and carrots in a large bowl.
Make the Dressing:
- In a small bowl, whisk together the minced shallot, Dijon mustard, and red wine vinegar.
- Slowly add the olive oil to the mixture, whisking continuously to emulsify the dressing.
- Season the dressing with salt and pepper to taste.
Combine and Chill:
- Pour the dressing over the slaw and toss until everything is well coated.
- Cover and refrigerate for 1-2 hours to allow the flavors to meld.
- Toss again before serving, adjusting seasoning as necessary.
Recipe Notes:
- For a smoother texture, you can massage the kale with a little olive oil before adding the other vegetables.
- If you don’t have a food processor, a sharp knife will work for chopping; just aim for uniform, bite-sized pieces to ensure even dressing coverage.
- This slaw is versatile; feel free to add nuts, seeds, or dried fruit for extra texture and flavor.
- Leftover slaw can be stored in an airtight container in the refrigerator for up to two days.
Kale, Cabbage, and Carrot Slaw
- Total Time: 1 hour 10 minutes
- Yield: 10 1x
Description
A super nutrient dense slaw full of color and texture. The earthiness of the raw vegetables is softened by the tangy, light, zesty vinaigrette.
Ingredients
- 1 bunch curly kale, ribs removed, finely chopped
- 1 small head purple cabbage, core removed, finely chopped
- 4–6 medium carrots, peeled and finely chopped
For the Dressing:
- 1 shallot, minced
- 2 tsp gluten-free Dijon mustard
- 1/4 cup red wine vinegar
- 1/3 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
Prepare the Base:
- Rinse the kale thoroughly and pat dry. Remove the tough inner ribs and chop finely in a food processor, pulsing a few times to get the right texture.
- Prepare the cabbage by removing the outer leaves, halving it, and chopping finely in the food processor.
- Peel and chop the carrots into 1″ pieces and pulse in the food processor until finely chopped.
- Combine kale, cabbage, and carrots in a large bowl.
Make the Dressing:
- In a small bowl, whisk together the minced shallot, Dijon mustard, and red wine vinegar.
- Slowly add the olive oil to the mixture, whisking continuously to emulsify the dressing.
- Season the dressing with salt and pepper to taste.
Combine and Chill:
- Pour the dressing over the slaw and toss until everything is well coated.
- Cover and refrigerate for 1-2 hours to allow the flavors to meld.
- Toss again before serving, adjusting seasoning as necessary.
Notes
- For a smoother texture, you can massage the kale with a little olive oil before adding the other vegetables.
- If you don’t have a food processor, a sharp knife will work for chopping; just aim for uniform, bite-sized pieces to ensure even dressing coverage.
- This slaw is versatile; feel free to add nuts, seeds, or dried fruit for extra texture and flavor.
- Leftover slaw can be stored in an airtight container in the refrigerator for up to two days.
- Prep Time: 10 mins
- Chilling Time: 60 mins
- Category: Salad
- Method: Chopping
- Cuisine: American
100%, simple and delicious. Turned out great!